Name: Roasted Beets and Carrots Salad with Burrata Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 3 red beets with tops; 3 golden beets with tops; 6 carrots, halved lengthwise; Olive oil, for tossing and sautéing; Salt, to taste; 3 tablespoons olive oil; 2 tablespoons white wine vinegar; 1 tablespoon honey; 1 garlic clove, crushed; 1 teaspoon minced rosemary; Salt, to taste; Fresh burrata cheese; Fresh rosemary for garnish

Jump to Recipe

If you’re looking to brighten up your table with a dish that is as stunning to look at as it is delightful to eat, the Roasted Beets and Carrots Salad with Burrata is your perfect go-to. This vibrant salad combines earthy roasted beets and sweet carrots with the creamy, luscious richness of burrata cheese. Each bite delivers a perfect balance of roasted sweetness, fresh herbaceous notes, and the luxurious creaminess of the cheese. It’s a simple yet elegant salad that makes a great centerpiece for any meal, whether a casual lunch or an impressive dinner with friends. The textures and colors come alive, making it impossible not to fall in love with this recipe.

Roasted Beets and Carrots Salad with Burrata Recipe - Recipe Image

Ingredients You’ll Need

The charm of this Roasted Beets and Carrots Salad with Burrata lies in its straightforward, wholesome ingredients. Each component is essential, bringing unique color, texture, and flavor that together create a harmonious dish. From the sweetness of the carrots and beets to the creamy burrata and herby dressing, every ingredient plays its part in a delicious symphony.

3 red beets with tops: Their deep, earthy flavor and vibrant color form the base of this salad.
3 golden beets with tops: Add a milder, slightly sweeter flavor and beautiful yellow hues to contrast with the reds.
6 carrots, halved lengthwise: Their natural sweetness and firm texture provide great balance and crunch.
Olive oil: Used for roasting and dressing; it imparts richness and helps caramelize the vegetables.
Salt to taste: Enhances the natural flavors of the vegetables and dressing.
3 tablespoons olive oil (for dressing): Gives the dressing a silky texture and depth.
2 tablespoons white wine vinegar: Adds a subtle tang that brightens the salad.
1 tablespoon honey: A touch of sweetness balances the acidity in the dressing.
1 garlic clove, crushed: Offers a gentle hint of savory warmth.
1 teaspoon minced rosemary: Brings a fragrant, piney note that pairs beautifully with root vegetables.
Burrata cheese: Creamy and rich, it’s the crowning glory that melts beautifully over the roasted vegetables.

How to Make Roasted Beets and Carrots Salad with Burrata

Step 1: Prepare the Beets and Carrots

Begin by heating your oven to 400 degrees Fahrenheit. Start prepping the beets by cutting off their tops and scrubbing them clean. Slice each beet in half and then into even slices to ensure they roast evenly. Don’t toss the beet greens yet—keep them to one side for sautéing later. Trim and halve the carrots lengthwise to match the roasting time and texture of the beets. Keep the red beets separate from the golden beets and carrots if you want to avoid color bleeding.

Step 2: Season and Roast the Vegetables

Toss the beets and carrots in a generous drizzle of olive oil and sprinkle with salt to enhance their natural flavors during roasting. Spread the vegetables out in a single layer on a sheet pan, again keeping the reds separate if desired. Roast in your preheated oven for about 30 minutes or until the vegetables are tender and the edges start to caramelize beautifully. This roasting develops those deep, sweet flavors that make this salad so irresistible.

Step 3: Whisk the Dressing

While the vegetables roast, combine the olive oil, white wine vinegar, honey, minced rosemary, crushed garlic, and salt in a small bowl. Whisk everything thoroughly until the dressing is smooth and emulsified. This dressing will add a bright and slightly sweet herbal kick that complements the richness of the burrata and the earthiness of the vegetables.

Step 4: Sauté the Beet Greens

Just before the roasted vegetables come out of the oven, heat a skillet over medium-high heat and add a drizzle of olive oil. Quickly sauté the reserved beet greens for about 2 minutes, just until they start to wilt but still retain their vibrant color and a bit of bite. These greens add a lovely freshness and slight bitterness that balances the sweetness and creaminess of the salad.

Step 5: Assemble the Salad

Arrange the sautéed beet greens on a serving platter as a leafy base. Layer the roasted beets and carrots over the greens. Generously tear or place whole balls of burrata on top of the vegetables. Finally, drizzle the herbal dressing over the whole salad and garnish with a sprig of fresh rosemary for an aromatic finish. Every forkful will be a perfect blend of roasted vegetables, creamy cheese, and bright dressing.

How to Serve Roasted Beets and Carrots Salad with Burrata

Garnishes

To elevate your Roasted Beets and Carrots Salad with Burrata, think beyond just the rosemary sprig. Fresh herbs like thyme, chives, or parsley can add extra color and a boost of fresh flavor. A sprinkle of toasted nuts such as walnuts or pine nuts introduces welcome crunch and nuttiness. For a pop of brightness, a few pomegranate seeds or a drizzle of balsamic reduction make the salad even more luscious and visually stunning.

Side Dishes

This salad shines as a centerpiece but also pairs wonderfully with a variety of sides. Serve it alongside crusty artisan bread or warm pita to soak up the dressing and melted burrata. It complements grilled meats or seafood perfectly, adding a fresh, colorful contrast to a protein-rich meal. For a lighter pairing, enjoy it with a simple quinoa or farro salad to keep the meal wholesome and satisfying.

Creative Ways to Present

Presentation can really showcase this beautiful salad. Try layering the roasted vegetables and burrata in individual glass jars for an elegant appetizer or picnic-ready treat. Or create a composed salad on individual plates, arranging colorful beet slices in a fan shape and topping each with a dollop of burrata and a drizzle of dressing. For casual gatherings, serve the salad family-style on a large wooden board garnished with herbs to encourage sharing and conversation.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers of this Roasted Beets and Carrots Salad with Burrata, store the roasted vegetables and beet greens separately from the burrata in airtight containers. Keep the dressing in a small jar or container in the fridge. The roasted vegetables will keep well for up to 3 days, and the flavors often deepen overnight, making the salad even tastier the next day.

Freezing

While fresh burrata does not freeze well, you can freeze the roasted beets and carrots if you want to prepare ahead. Place the cooked vegetables in a single layer on a baking sheet to flash freeze, then transfer to freezer-safe bags or containers. Use within one month for best freshness. Thaw in the refrigerator overnight and reheat gently before serving with fresh burrata and dressing.

Reheating

To reheat the roasted vegetables, spread them out on a baking sheet and warm them in a 350-degree oven until heated through, about 10-15 minutes. Avoid microwaving if possible to keep their texture intact. Add the burrata fresh when serving, as its creamy texture is best enjoyed cold or at room temperature.

FAQs

Can I use different types of cheese instead of burrata?

Absolutely! While burrata’s creamy interior is ideal for this salad, fresh mozzarella or ricotta can be good alternatives if burrata is unavailable. You can also try a dollop of crème fraîche or even goat cheese for a tangier twist.

Do I have to use beet greens in this recipe?

You don’t have to, but the beet greens add a lovely bitterness and extra green vibrancy that balances the sweetness of the roasted vegetables. If you can’t find beet greens, baby spinach or kale can work as a substitute.

How do I prevent the red beet juice from staining the other vegetables?

Keep the red beets on a separate section of the roasting pan from the golden beets and carrots, or roast them on separate pans. The pigments from red beets tend to bleed and can tint other veggies, which is purely aesthetic. If you don’t mind a bit of color blending, feel free to mix them.

Is this salad suitable for a vegan diet?

As written, the recipe includes burrata cheese, so it is not vegan. But you can easily make it vegan by omitting the cheese or swapping in a plant-based cheese alternative or creamy avocado slices for richness.

Can this salad be served warm or is it best cold?

This salad is delicious served warm or at room temperature. The roasted vegetables are best enjoyed slightly warm to highlight their caramelized flavors, while the burrata adds a cooling contrast. Serving it cold straight from the fridge can make the cheese a bit firm, so letting it come to room temperature before eating is ideal.

Final Thoughts

I can’t recommend enough giving this Roasted Beets and Carrots Salad with Burrata a place at your table. It’s one of those recipes that looks effortlessly elegant yet feels like a special treat every time you make it. The seasonal freshness of the root vegetables paired with creamy burrata and that herbaceous dressing makes it a dish you’ll want to return to again and again. Whether you’re cooking for yourself or entertaining friends, this salad brings a vibrant, heartwarming splash of color and flavor to any occasion. Give it a try—you’re going to love it!

Roasted Beets and Carrots Salad with Burrata Recipe

★★★★★

4.9 from 5 reviews

Author: Rafael
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A vibrant and healthy Roasted Beets and Carrots Salad with creamy burrata, complemented by a tangy honey rosemary dressing and sautéed beet greens. This salad combines earthy roasted vegetables with fresh, rich burrata, making it a perfect dish for any season.

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables evenly and to mingle the flavors well while caramelizing the edges.
Prepare Beets and Greens: Cut the tops off the beets, reserving the beet greens. Scrub beets thoroughly and slice them in half, then into thinner slices. Clean the ribs from the beet greens and tear the leafy parts into bite-sized pieces.
Separate Vegetables: Keep red beets separate from golden beets and carrots if you prefer to avoid color bleeding. Toss the beets and carrots with olive oil and salt to ensure they roast beautifully and develop flavor.
Roast Vegetables: Spread the vegetables in a single layer on a sheet pan, maintaining separation of red beets if desired. Roast in the preheated oven for about 30 minutes or until the vegetables are tender and have a golden brown exterior.
Make Dressing: While vegetables roast, whisk together olive oil, white wine vinegar, honey, crushed garlic, minced rosemary, and salt until the dressing is well combined and flavorful.
Sauté Beet Greens: Just before the vegetables are done, heat a skillet over medium-high heat with a drizzle of olive oil. Sauté the beet greens for about 2 minutes or until they are lightly wilted, then transfer them to a serving platter.
Assemble Salad: Place the roasted beets and carrots over the sautéed greens. Add fresh burrata on top for creaminess and drizzle the entire salad with the prepared dressing. Garnish with fresh rosemary to enhance aroma and appearance.

Notes

Keep the red and golden beets separate during roasting to preserve their distinct colors and prevent bleeding.
Use fresh burrata cheese for the best creamy texture and mild flavor contrast with the roasted vegetables.
The beet greens add a wonderful texture and earthy flavor; don’t discard them.
Adjust honey amount in the dressing if you prefer a sweeter or more tangy taste.
This salad can be served warm or at room temperature.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting, Sautéing
Cuisine: Mediterranean